Grilled Hake with Olive Tapenade (Spanish Style) | Arteflame

Introduction

There is a distinct magic to the aroma of wood-fired seafood mingling with sea salt and bright lemon. This dish instantly transports me back to a breezy evening at a chiringuito on the Spanish coast, where the food is unpretentious yet deeply soulful. The star here is the Hake—a mild, sweet white fish that gains a beautifully crispy skin on the grill while remaining buttery and moist inside. Topped with a briny, rustic tapenade, it is a sensory experience that feels like a summer vacation on a plate.

Why You'll Love This Recipe

I turn to this recipe when I want something that looks restaurant-quality but requires minimal effort. It is the ultimate 20-minute meal that celebrates the contrast between the hot, smoky fish and the cool, zesty olive topping. Cooking on the Arteflame plancha removes the stress of fish falling through grates, allowing you to achieve a golden sear effortlessly. It’s healthy, vibrant, and incredibly forgiving for cooks of all levels.

Tips for the Perfect Sear

• Pat it Dry: Moisture creates steam, which prevents browning. Ensure your fillets are completely dry with paper towels before seasoning to get that coveted crust.
• Watch the Heat: White fish is delicate. Aim for a medium-high zone on the cooktop; if the steel is too scorching hot, the skin might char before the flesh cooks through.

Easy Swaps

If you can’t find Hake at your local fishmonger, thick cuts of Cod or Halibut are excellent alternatives. For those who aren't fans of anchovies in the tapenade, feel free to swap them for a teaspoon of miso paste or extra capers to keep that savory depth.

Ingredients

For the Fish

• 4 fresh Hake fillets (about 6 oz each), skin-on preferred
• 2 tablespoons extra virgin olive oil
• 1 teaspoon smoked Spanish paprika (Pimentón de la Vera)
• Sea salt and freshly cracked black pepper to taste
• Lemon wedges for grilling

For the Olive Tapenade

• 1 cup pitted black olives (Kalamata or Empeltre), finely chopped
• 2 tablespoons capers, drained and rinsed
• 1 clove garlic, minced into a paste
• 1 anchovy fillet, mashed (optional, for depth)
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh lemon juice
• 3 tablespoons extra virgin olive oil

Instructions

Step 1: Fire Up the Arteflame

1. Begin by building a medium-sized fire in the center of your Arteflame grill. You want to create a solid bed of coals to heat the carbon steel cooktop.
2. Aim for a medium-high heat on the flat cooktop surface. You can test this by sprinkling a few drops of water on the steel; they should sizzle and evaporate immediately.
3. Wipe the cooktop down with a little vegetable oil to ensure a non-stick surface before you begin cooking.

Step 2: Prepare the Tapenade

1. While the grill is heating up, prepare your topping. In a small mixing bowl, combine the finely chopped olives, capers, minced garlic, and parsley.
2. If using the anchovy, mash it thoroughly with a fork before adding it to the mixture.
3. Stir in the lemon juice and extra virgin olive oil. Season with a pinch of black pepper. Be careful with adding salt, as the olives, capers, and anchovies are naturally salty. Set aside to let the flavors meld.

Step 3: Season the Hake

1. Pat the Hake fillets completely dry with paper towels. Removing excess moisture is crucial for getting a good sear.
2. Brush the fillets on both sides with olive oil.
3. Season generously with sea salt and black pepper, then dust the flesh side with the smoked Spanish paprika for that authentic color and flavor.

Step 4: Grill the Fish

1. Place the Hake fillets onto the hot plancha surface, skin-side down first. The flat surface of the Arteflame is perfect for crisping the skin without it sticking or tearing.
2. Allow the fish to cook undisturbed for about 3-4 minutes. You will see the flesh turning opaque from the bottom up.
3. carefully flip the fillets. Cook for another 2-3 minutes on the flesh side until the fish is opaque all the way through and flakes easily with a fork.
4. Simultaneously, place the lemon wedges cut-side down on the grill for 1-2 minutes until charred.

Step 5: Assemble and Serve

1. Remove the fish from the grill and transfer to a serving platter.
2. Immediately spoon the fresh olive tapenade generously over the hot fish. The heat from the fish will slightly warm the oil in the tapenade, releasing its aroma.
3. Serve with the grilled lemon wedges on the side.

Tips

Grilling delicate white fish like Hake can be intimidating, but the Arteflame's solid cooktop makes it foolproof. The most important tip is temperature management. Unlike a steak that needs searing heat, white fish prefers a medium-high zone on the plancha. If the grill is too hot, the outside will burn before the inside cooks; if it's too cool, the fish may stick. Aim for the middle section of the cooktop rather than directly next to the open fire. Furthermore, ensure your fish is brought to room temperature before grilling; cold fish hitting hot steel causes the muscle fibers to seize, leading to uneven cooking.

Regarding the tapenade, texture matters. While you can use a food processor, chopping the ingredients by hand results in a more rustic, authentic texture that holds up better against the soft fish. If you prepare the tapenade an hour in advance, the garlic will mellow out, and the flavors will marry beautifully, creating a more cohesive sauce. Leftover tapenade is also excellent on grilled bread.

Variations

While Hake is the traditional choice for this Spanish dish, sustainability or availability might require you to pivot. This recipe is incredibly versatile and works well with almost any firm white fish. If you want to change up the flavor profile, you can easily adjust the tapenade or the seasoning rub to suit your palate or what you have in your pantry. Here are a few ways to remix this recipe while keeping the Mediterranean spirit alive:

• Cod or Halibut: Use thick-cut loin pieces of Cod or Halibut if Hake is unavailable; just adjust cooking time slightly for thickness.
• Spicy Kick: Add a pinch of red pepper flakes or chopped Calabrian chili to the tapenade for heat.
• Herb Crust: Mix the paprika with dried oregano and thyme for a more herbaceous crust on the fish.
• Tomato Twist: Add sun-dried tomatoes to the tapenade for a sweeter, tangier flavor profile.
• Shellfish Swap: This tapenade is equally delicious spooned over grilled scallops or large prawns.

Best pairings

To round out this meal, you want sides that complement the delicate fish without overpowering it. Since you already have the Arteflame fired up, utilize the space to cook your side dishes alongside the main event. In Spain, a meal like this is often accompanied by a crisp, acidic white wine that cuts through the richness of the olive oil and the saltiness of the capers. Keep the sides relatively simple to let the fresh fish remain the star of the show.

• Wine: A chilled glass of Albariño (from Rias Baixas) or a Verdejo is the classic pairing for Spanish white fish.
• Grilled Vegetables: Asparagus or tender stem broccoli, grilled on the Arteflame with a squeeze of lemon.
• Starch: Patatas Bravas or simple baby potatoes roasted on the flat top until crispy.
• Salad: A simple arugula salad with shaved manchego cheese and a vinaigrette dressing.

Conclusion

Mastering this Spanish Grilled Hake with Olive Tapenade is a testament to the philosophy that great food doesn't need to be complicated. By using high-quality ingredients and the superior searing capabilities of the Arteflame grill, you can create a restaurant-quality meal in under 20 minutes. The smokiness from the wood fire adds a layer of depth that a kitchen stove simply cannot replicate, bridging the gap between home cooking and professional gastronomy.

We hope this recipe inspires you to explore more Mediterranean flavors on your grill. Whether you are hosting a summer dinner party or enjoying a quiet evening meal, this dish promises to satisfy and delight. Don't forget to share your culinary creations with us on social media; we love seeing how you bring the Arteflame experience to life in your own backyard. Buen provecho!